- A New York Strip Roast
- Dry Rub (recipe follows)
- Wet Rub (recipe follows)
- Preheat the Oven to 450°F
- If you have a baking stone, place it in the oven.
- Trim the fat on the roast to about 1/4 to 1/2 inch.
- Rub the roast with the dry rub on all sides
- Place the roast fat side up and make deep incisions with a knife. Stab all the way to the meat.
- Rub the fat with the wet rub. You may also force some of the rub into the cuts you made in the fat.
- If you have a baking stone place the roast directly on it (fat side up). You should hear it sear.
- If you lack a stone, sear the bottom of the roast first then place it in the oven.
- Reduce heat to 325°F
- Cook to desired temperate (It took me about 45 minutes to get to 130°F)
- Let rest and serve (for a bonus, make a gravy from the drippings)
A 1:1:2:2 ratio garlic powder, black pepper, kosher salt, paparika
This is flavored to taste but grind up fresh rosemary, fresh (or minced in juice) garlic, and sliced (or a small amount of powdered) onion. You will get a very fragrant slurry as a rub.